| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed a buildup of green colored substance on the retail beverage fountain ice chutes at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed excessive dried food soil buildup inside the customer self-serve microwave oven at the time of inspection.
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed food items in the under-counter pizza prep cooler that were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food item temperatures were checked internally with TDA verified food probe thermometer and ranged from 45 degrees to 48 degrees.
Food Items Included: Sliced Onions, Diced Green Peppers, Sliced Mushrooms, Sausage Crumbles, Shredded Cheese, Pizza Sauce and Bacon Pieces. |
PIC discarded all food items at the time of inspection. |
Priority (P) |
4 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
-Observed a container of Mac N Cheese in the under counter food prep cooler with a discard date of May 18, 2025.
-Noted that the retail self-serve creamer (Vitamin D Milk) showed a discard time of 6:34 AM at the time of inspection. |
PIC discarded food items at the time of inspection. |
Priority (P) |
2 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed a "Formula 200" sanitizer spray bottle at the retail hand wash sink area filled with an unknown purple chemical at the time of inspection. |
PIC discarded the "Formula 200" spray bottle at the time of inspection. |
Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Noted that the under-counter pizza prep cold holding unit showed an internal temperature of 50 degrees as observed on the unit's interior thermometer at the time of inspection. |
PIC discarded all food items from the prep cooler that were above 41 degrees. PIC relocated food items that were below 41 degrees to another cooler at the time of inspection. |
Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed a wet wiping cloth stored in a sanitizer bucket at the retail self-serve hand wash sink with no sanitizer solution in the bucket at the time of inspection. |
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Core (C) |
0 |